Soft Pumpkin Chocolate Chip Cookies
The Softest Pumpkin Chocolate Chip Cookies that you never knew you needed!
I've been making these pumpkin chocolate chip cookies for the last two fall seasons- usually for No. 14's UPS man because let's be real, the dude puts in a looottttt of work for us. Every time I post that I made them on my instagram stories, I get a lot of questions about the recipe and thought it would benefit to put the recipe on a blog post so you guys aren't always hunting it down on my Pinterest! Now in the future, all you have to do is search 'pumpkin chocolate chip cookies' on my site and this post should pop right up!
Prep Time: 20 min Cook Time: 11 min
Yields: 3 doz
1 cup pumpkin puree
1 cup granulated sugar
½ cup oil (canola or vegetable)
1 teaspoon vanilla
1 large egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup semi-sweet chocolate chips (I have also used mini chocolate chips and absolutely loved the way the cookies turned out- but it is completely your preference!)
Preheat oven to 375 degrees. Lightly grease the cookie sheet.
Combine pumpkin, sugar, oil, vanilla and egg into a stand mixer- Mix until well combined.
In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
Add in the chocolate chips and stir.
Using a spoon (I use a regular household spoon) scoop cookies evenly onto sheet. Dough will be rather sticky, so I do not recommend using your hands to 'roll'. They will not form into perfect circles, and that is okay
Bake for 10 to 12 minutes. Insert fork in middle to make sure they are fully cooked through. Move to a cookie rack to cool.
Enjoy warm with a scoop of ice cream..because what's better than cookies a la mode?
Hope you guys love them as much as we do!